This Crab-Stuffed Zucchini is a flavorful, low-carb side dish that pairs tender zucchini with a savory blend of crab, mozzarella, and feta.
High in protein and packed with fiber, it’s light yet satisfying, making it perfect for everyday meals.
With healthy fats from cheese and olive oil, this recipe is quick to prepare, easy to customize, and ideal for meal prep or weeknight dinners.
Crab-Stuffed Zucchini Boats
Equipment
- 1 Baking Sheet
- Parchment paper
- 1 Frying pan
- 1 large mixing bowl
- Spoon or melon baller
- Strainer
- Kitchen towel (optional)
Ingredients
- 3 medium zucchinis
- 3 Tbsp olive oil divided
- ½ cup yellow onion finely chopped
- 4 garlic cloves minced
- 6 oz canned crab meat drained
- 1 cup shredded mozzarella divided
- ½ cup feta cheese
- 1 large egg beaten
- 1 Tbsp all-purpose flour
- 1 Tbsp fresh parsley chopped (or 1 tsp dried)
- 1 Tbsp fresh dill chopped (or 1 tsp dried)
- ½ tsp salt
- ¼ tsp ground black pepper
Instructions
- Preheat Oven and Prepare Baking Sheet: Start by preheating your oven to 375°F (190°C). This ensures the zucchini will cook evenly and the cheese topping will melt to a perfect golden-brown. Line a baking sheet with parchment paper to prevent sticking and make cleanup easier. Set it aside for later use.
- Trim and Halve Zucchini: Wash the zucchinis thoroughly and pat them dry. Slice off both ends to create flat surfaces. Then, carefully slice each zucchini lengthwise so you end up with six long halves. This gives you sturdy boats to hold the filling while baking.
- Scoop Out Zucchini Flesh: Using a spoon or a melon baller, gently scoop out the inner flesh of each zucchini half, leaving approximately ½ inch of flesh along the edges. This will provide stability and prevent the boats from collapsing during baking. Place the scooped-out zucchini pulp into a separate bowl to use for the filling.
- Sauté Aromatics: Heat 1 tablespoon of olive oil in a medium frying pan over medium-high heat. Add the finely chopped yellow onion and minced garlic. Sauté for 1–2 minutes, stirring frequently, until the onions become translucent and fragrant. This step enhances the flavor base of the filling.
- Cook Zucchini Pulp: Add the chopped zucchini pulp to the pan with the aromatics. Cook for another 1–2 minutes, stirring occasionally, until the zucchini softens slightly and releases its moisture. This step helps prevent excess water in the filling.
- Drain Excess Moisture: Transfer the cooked zucchini mixture to a strainer to remove liquid. For extra dryness, gently press with the back of a spoon or wrap the mixture in a clean kitchen towel and squeeze lightly. Removing excess moisture ensures the filling isn’t soggy.
- Combine Filling Ingredients: In a large mixing bowl, combine the drained zucchini pulp with the crab meat, ½ cup shredded mozzarella, feta cheese, beaten egg, all-purpose flour, chopped parsley, chopped dill, salt, and black pepper. Mix thoroughly until all ingredients are evenly incorporated, creating a creamy, flavorful filling.
- Stuff Zucchini Halves: Spoon the prepared filling into each zucchini half, pressing gently to fill them completely. The filling should be mounded slightly above the edge for a generous portion. This ensures each bite is packed with flavor.
- Top with Cheese and Herbs: Sprinkle the remaining ½ cup of shredded mozzarella over the stuffed zucchini. Add a few extra sprigs of fresh dill if desired, and lightly season with a pinch of salt and black pepper. The cheese will melt and create a golden, appetizing crust during baking.
- Bake Until Golden: Place the stuffed zucchini on the prepared baking sheet and transfer it to the preheated oven. Bake for 30 minutes, or until the cheese is bubbling and lightly golden on top. Keep an eye on the zucchini to prevent over-browning.
- Rest Before Serving: Once baked, remove the zucchini from the oven and let them rest for 5 minutes. This allows the filling to set slightly, making it easier to serve and enhancing the flavors. Serve warm as a delicious side dish or light main course.
Notes
- Zucchini contains a lot of water, which can make the filling runny. After cooking the pulp, draining it in a strainer and optionally pressing it in a kitchen towel helps maintain a firm, creamy filling.
- When scooping the zucchini, aim to leave about ½ inch of flesh to keep the boats stable during baking.
- Any leftover filling can be repurposed for sandwiches, wraps, or added to scrambled eggs for a quick protein-packed breakfast.
- Adding extra mozzarella, fresh dill, and a sprinkle of black pepper on top enhances both flavor and presentation, giving a beautifully golden crust.
- Leftovers can be stored in an airtight container in the fridge for up to 3–4 days. Reheat gently in the oven or microwave until warmed through.
Chef’s Secrets: Maximizing Flavor And Texture
To get the most flavorful crab-stuffed zucchini, focus on layering taste and texture.
Sautéing the onions and garlic first brings out their natural sweetness and aroma, creating a robust base for the filling.
Draining excess zucchini moisture prevents sogginess, while the combination of mozzarella and feta adds creaminess with a subtle tang.
Fresh herbs, particularly dill and parsley, elevate the dish, giving it a bright, fresh note that complements the delicate crab.
A final touch of extra cheese and herbs on top before baking ensures a golden, slightly crispy finish that is visually appealing and delicious.
Serving Suggestions: How To Serve Perfectly
Crab-stuffed zucchini makes a versatile dish that works as a side, appetizer, or light main course.
Pair it with a crisp green salad or roasted vegetables for a balanced, low-carb meal.
For added richness, drizzle with a little olive oil or a squeeze of fresh lemon before serving.
These zucchini boats are also perfect for entertaining—they look elegant on a platter and hold their shape beautifully, making them ideal for buffet-style dinners or holiday meals.
Storage Tips: Keeping Zucchini Fresh Longer
To store leftover stuffed zucchini, allow them to cool completely before placing them in an airtight container in the refrigerator.
They will stay fresh for 3–4 days. Reheat in the oven at 350°F (175°C) to preserve the texture, or microwave on medium power for shorter meals.
Avoid storing at room temperature for extended periods, as crab and eggs are perishable.
The filling can also be frozen separately in freezer-safe containers for up to 2 months, then thawed and baked for a quick weeknight dinner.
Frequently Asked Questions
1. Can I use fresh crab instead of canned?
Yes! Fresh crab can be used, but cook it briefly before adding to the filling to remove excess moisture.
Adjust seasoning as fresh crab tends to be slightly sweeter and less salty than canned varieties.
2. What if my zucchini is very watery?
For extra watery zucchinis, scoop out the pulp, sauté, and then press it through a clean kitchen towel or paper towel to remove additional liquid.
This ensures the filling stays firm and not soggy.
3. Can I make this recipe vegetarian?
Absolutely! Substitute the crab with cooked chickpeas, artichoke hearts, or a mix of sautéed mushrooms.
Use the same herbs, cheese, and eggs for a satisfying vegetarian version.
4. Can I prepare this in advance?
Yes. You can prepare the filling and zucchini boats a few hours ahead and keep them covered in the fridge.
Bake just before serving for best texture and flavor.
5. How can I make this dish spicier?
Add a pinch of crushed red pepper flakes to the filling or sprinkle some paprika on top before baking.
A dash of cayenne can also add a subtle kick without overpowering the delicate crab flavor.
